Kung Pao Chicken
by Zimo (Little Grassroots Family Food)
Favorite
Difficulty
Easy
Time
15m
Serving
3
The origin of the name "Gong Pao Chicken" Gong Pao Chicken is also called Gong Pao Chicken. It is made from chicken breasts and peanuts from a tender white rooster. This dish has a long history, but there is a very special place: the dishes belong to different cuisines. Shandong people say it is Shandong cuisine, Sichuan people say it is Sichuan cuisine, Beijing people say it is palace cuisine, and Guizhou people say it. It is a local dish of Guizhou. The eight famous cuisines in my country basically include all kinds of famous dishes, and most of them naturally belong to a certain cuisine. How come this "Gong Bang Chicken" has become "Eight Do Not Reliable"? This has to start with Ding Baozhen, the "originator" of this dish. Ding Baozhen was originally from Pingyuan, Guizhou. He was a scholar of three years in Xianfeng, Qing Dynasty, and served as governor of Shandong and governor of Sichuan. Ding Baozhen is very particular about cooking. During his time as an official in Shandong, he called dozens of chefs. Whenever there is a family banquet, you will entertain the guests with the tender and delicious peanut fried chicken, which is very popular and appreciated by the guests. Soon, this dish entered the Qing Palace and became a delicacy in the court cuisine. The governor of the Qing Dynasty was the supreme official of the region, and his honorific name was "Kong Bao". Because "the founder" Ding Baozhen was the official title of "Kong Bao", this dish was called "Kong Bao Chicken" and it quickly became the majority. The delicacies and delicacies that diners can never tire of have become a national famous dish through continuous improvement and innovation by the chefs. Sichuanese Gongbao Chicken Therefore, Shandong people said that this dish was invented and became popular when Ding Baozhen was governor of Shandong. It should be "Lu cuisine"; while Sichuan people said that Ding Baozhen became famous when he was governor of Sichuan, or else How is it called "Kung Pao"? People in Beijing said that since entering the palace banquet, of course it is palace cuisine, while people in Guizhou said: What is it? This is when Ding Baozhen returned to his hometown, and his relatives and friends washed the dust for him and prepared some dishes to entertain him. Among them was Ding's favorite fried chicken with tender green peppers, so he asked the name of the dish. Someone said to please him: This dish is specially made for Mr. Gong Bao, and it should be named after "Gong Baoji"-authentic Guizhou cuisine. The Beijing-style Kung Pao Chicken dish has aroused so many claims that there is no definite "attribution". This is also a good story in the dishes. In any case, today, in Jinan restaurants, as long as they are chefs under the banner of "Lu cuisine", there is no such famous dish. The source of this dish is related to Ding Baozhen, the governor of Sichuan in the Qing Dynasty. He was once awarded the title of "Shaobao" (Prince's Counselor), which is also called "Kongbao". According to legend, when Ding Baozhen was in Guizhou, he liked to eat fried chicken with diced pepper and peanuts. During his transfer to the governor of Shandong, his chef used the Shandong stir-fry method under Ding's guidance. After he was transferred to the governor-general of Sichuan, the fried chicken cooked by Ding's Mansion was more elegant and often used to entertain guests, so it was called "Kung Pao Chicken." Nowadays, there are three kinds of "Kung Pao Chicken" with the same name as Guizhou flavor, Shandong flavor and Sichuan flavor, but the Sichuan flavor is the most famous.
